Description
Delightful mini pecan pies offer a southern charm that dances between sweet and nutty perfection. Rich caramel-like filling nestled in buttery crusts promises a delectable dessert you’ll savor with pure culinary bliss.
Ingredients
Scale
Main Ingredients:
- 1.5 cups pecans
- 1 cup all-purpose flour
- 0.5 cup brown sugar
Filling Ingredients:
- 0.33 cup corn syrup
- 2 large eggs
- 0.25 cup unsalted butter
- 1 tsp vanilla extract
Baking/Preparation Ingredients:
- 0.25 tsp salt
- 0.25 tsp baking powder
- 2 tbsp vegetable oil
- Cooking spray (for muffin tin)
Instructions
- Preheat the oven to 350°F and thoroughly coat a 12-cup mini muffin tin with cooking spray to prevent sticking.
- Create the pie crust by blending flour, salt, and baking powder in a mixing bowl, then incorporate vegetable oil until the mixture resembles coarse crumbs.
- Gently press the dough into each muffin cavity, ensuring an even layer along the bottom and sides to form mini pie shells.
- Toast pecans in a dry skillet for 3-4 minutes over medium heat to enhance their nutty flavor, then roughly chop and set aside.
- Whisk eggs in a separate bowl until well combined, then blend in brown sugar, corn syrup, melted butter, and vanilla extract to create a smooth filling.
- Sprinkle chopped pecans evenly across the prepared pie shells, then carefully pour the liquid filling over the nuts, filling each cavity about three-quarters full.
- Bake for 20-25 minutes, or until the filling is set and the crust edges turn golden brown.
- Remove from the oven and allow mini pies to cool in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Once cooled, gently remove the mini pecan pies from the muffin tin and serve at room temperature.
Notes
- Enhance pecans’ flavor by toasting them before chopping, which releases deeper, richer nutty notes and creates a more complex taste profile.
- Use cooking spray generously to ensure mini pies release easily from the muffin tin without breaking or sticking.
- Prevent overfilling the muffin cavities by pouring filling only three-quarters full, allowing space for proper setting and preventing messy overflow during baking.
- Make this recipe gluten-free by substituting regular flour with almond or coconut flour, keeping the delicious pecan pie essence intact while accommodating dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg